Grilled Thai Sweet Potatoes

posted inAsian

I’m a mess when it comes to planning side dishes for meals. Like, a complete mess. It’s something I’ve always meant to improve on but haven’t yet. I blame my self-diagnosed adult-onset ADD. Don’t even ask about the last time we had both a veggie and a carb on the side of some protein because I can’t remember; it’s usually one or the other. But these grilled Thai sweet potatoes are super easy, especially when you’ve already got the grill going for the main part of your meal.

You’ll let the potato slices marinate in the most amazing dressing ever (yes, I’m still using it up) while the grill heats and you’ll grill both sides for a couple minutes each. Nice grill marks are nearly a requirement here. Then you can drizzle the hot potatoes with a little more dressing as you serve them, if the desire strikes you – and it likely will because the dressing is addictive. Healthy. Easy. Delicious. My kind of side dish!

To speed up the cooking time on the grill, I microwaved the sweet potatoes for a couple minutes on high then sliced them. You could also bake them for about 20 minutes but in middle of the summer, who wants to turn the oven on just to grill some sweet potatoes?

Wash, dry, and poke a couple of holes in each of the sweet potatoes. Microwave them on high for 2 minutes, turn them over and cook for another 1 minute.

Spread half of the dressing out in a shallow baking dish. Slice each potato into about ¼-inch thick slices. Lay the slices in the dressing, turning over to coat fully. Flip the slices every few minutes until you're ready to grill them.

Heat a gas grill to high heat and allow the potato slices to marinate while the grill heats up. Brush a section of the grill with the vegetable oil to prevent the sweet potatoes from sticking.

Add the potatoes to the oiled section of the grill and cook for about 6-8 minutes, flipping halfway through. The slices should have some nice grill marks on them and allow a sharp knife to easily pierce the centers. Serve warm with the remaining dressing drizzled over the potatoes, if desired.

Grilled Thai Sweet Potatoes

Ingredients

Instructions

01

Wash, dry, and poke a couple of holes in each of the sweet potatoes. Microwave them on high for 2 minutes, turn them over and cook for another 1 minute.

02

Spread half of the dressing out in a shallow baking dish. Slice each potato into about ¼-inch thick slices. Lay the slices in the dressing, turning over to coat fully. Flip the slices every few minutes until you’re ready to grill them. Heat a gas grill to high heat and allow the potato slices to marinate while the grill heats up. Brush a section of the grill with the vegetable oil to prevent the sweet potatoes from sticking.

03

Add the potatoes to the oiled section of the grill and cook for about 6-8 minutes, flipping halfway through. The slices should have some nice grill marks on them and allow a sharp knife to easily pierce the centers. Serve warm with the remaining dressing drizzled over the potatoes, if desired.

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